FIRST HALF
MARK GASNIER
RETIRED – ST GEORGE ILLAWARRA DRAGONS
Goat’s cheese figs
Serves 4
4 figs
100g soft goat’s cheese
4 slices prosciutto
4 toothpicks
1 tbsp olive oil
baby rocket leaves, to serve
extra virgin olive oil and balsamic vinegar, to serve
1. Cut the figs in quarters lengthways, not cutting all the way through. Fill each fig with goat’s cheese. Wrap a slice of prosciutto around each fig, and secure with a toothpick.
2. Heat the oil in a large non-stick frying pan. Cook the figs over medium heat, turning often, until the prosciutto is lightly browned.
3. Serve figs warm, on a bed of rocket, drizzled with a little extra virgin olive oil and balsamic vinegar.
LIAM FULTON
WESTS TIGERS
Bruschetta
Serves 2
2 large ripe tomatoes, diced
½ small red onion, finely chopped
1 garlic clove, crushed
2 tbsp shredded fresh basil
salt and pepper
4 thick slices day-old crusty Italian-style bread
2 tbsp extra virgin olive oil
shaved or grated parmesan to serve
1. Combine the tomatoes, onion, garlic and basil in a bowl. Season with salt and freshly ground black pepper.
2. Toast or char-grill the bread until golden on both sides. Drizzle with the extra virgin olive oil. Spoon the tomato mixture onto the toast. Top with the parmesan and serve.
GORDEN TALLIS
RETIRED – BRISBANE BRONCOS
Mango and strawberry prawn salad
Serves 4
2 tbsp lime juice
1 tbsp sweet chilli sauce
2 tsp fish sauce
1 tbsp chopped coriander
1kg green king prawns, peeled and deveined
2 tbsp vegetable oil
40g baby rocket
1 large mango, chopped
250g strawberries, quartered
1. Preheat a BBQ flat plate or char-grill over high heat. Combine the lime juice, sweet chilli sauce, fish sauce and coriander in a small screwtop jar. Seal tightly and shake to combine. Set aside for the flavours to blend.
2. Toss the prawns in the oil and cook on the BBQ, turning once, for 2–3 minutes, or until cooked through. Set aside.
3. Arrange the rocket leaves onto a serving platter or individual serving plates, and scatter the mango and strawberries over. Top with the prawns, and drizzle with the dressing. Serve immediately.
‘This is a specialty summer dish that I cook for my wife and kids. Being retired, I am always in the kitchen cooking up a storm!’
BRETT KIMMORLEY
RETIRED – CANTERBURY-BANKSTOWN BULLDOGS
Atlantic salmon parcels
Serves 4
4 Atlantic salmon fillets, skinned and pin-boned
1 tbsp soy sauce
2 garlic cloves, thinly sliced
1 small red chilli, deseeded and finely sliced
4 lemon slices, halved
salad of cos lettuce, tomatoes, cucumber and avocado, drizzled with olive oil and balsamic vinegar, to serve
1. Preheat a BBQ flat plate or char-grill to medium-high.
2. Tear eight squares of foil (enough to enclose the salmon) and layer to make four double-thick squares. Lightly oil the foil, then place a salmon fillet on each. Sprinkle with the soy sauce, garlic and chilli, then top with the lemon slices.
3. Fold the foil over to enclose the salmon, and seal each parcel. Place onto the BBQ and cook for about 8 minutes, or until the salmon is just cooked (test by flaking one with the tip of a knife).
4. Serve with the salad (and a glass of shiraz!).
‘This is the family’s favourite dish – invented by my wife, Sharni, and me. We like to make this after a visit to the fish markets for very fresh salmon. You can leave the chilli out of the kids’ parcels, if you like.’
BEN FARRAR
MANLY SEA EAGLES
Nan’s winter-warming pumpkin soup
Serves 4–6
30g butter
1 onion, chopped
1 tbsp curry powder
1 potato, roughly chopped
700g pumpkin, peeled, deseeded and cut into chunks
1 red capsicum, chopped
1 zucchini, chopped
6 cups chicken stock
250g light cream cheese
crusty bread, to serve
1. Melt the butter in a large saucepan. Add the onion and cook over medium heat for about 5 minutes, until soft. Stir in the curry powder and cook for about 30 seconds.
2. Add the potato, pumpkin, capsicum, zucchini and stock. Bring to the boil, reduce the heat to medium-low and simmer, partially covered, for 30–35 minutes, until soft. Cool slightly.
3. Transfer the mixture to a blender (or use a hand blender in the pan). Puree until smooth. Return to the pan and add the cream cheese. Stir over low heat without boiling until the cream cheese has melted and is evenly combined. Add a little water or extra stock if you think the soup is too thick. Season to taste and serve with crusty bread.
JUSTIN HODGES
BRISBANE BRONCOS
Chorizo and haloumi salad
Serves 4
60g mixed rocket, baby spinach and other salad leaves
1 punnet grape tomatoes, halved
1 red onion, sliced finely
1 red capsicum, cut into thin strips
2 chorizo sausages, sliced into rounds
250g haloumi, thickly sliced
finely grated zest of half a lemon
¼ cup flat-leaf parsley, chopped
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1. Arrange the leaves, tomatoes, onion and capsicum onto serving plates.
2. Heat a large non-stick frying pan over medium-high heat. Cook the chorizo, turning and stirring occasionally, until golden brown. Transfer to a plate lined with paper towel and set aside. Wipe out the pan with paper towel.
3. Cook the haloumi for about 30 seconds each side over medium heat, until golden brown. Scatter the chorizo and haloumi over the salad, and sprinkle with lemon zest and parsley.
4. Drizzle with the balsamic vinegar and olive oil, and serve immediately.
‘This dish is a summer fave. It’s a light meal but enough to keep you full.’
ANTONIO WINTERSTEIN
NORTH QUEENSLAND COWBOYS
Corned beef wrap
Serves 2
2 wholemeal wraps
2 large iceberg lettuce leaves, shredded
1 large tomato, sliced
½ small red onion, finely sliced
250g sliced corned beef
1/3 cup mayonnaise
1. Lay out the wraps, and top with the lettuce, tomato, onion and corned beef. Drizzle with mayonnaise.
2. Roll up the bread to enclose the filling. Cut in half, and serve immediately.
Note: You can use any kind of flat bread or wraps, or even tortillas. Add pickles or chutney instead of (or as well as) the mayonnaise, if you like.
BEN ROSS
CRONULLA SHARKS
Salmon patties
Serves 4
3 large potatoes
450g can salmon, drained and flaked
2 tbsp sour cream
finely grated rind of 1 lemon
1 carrot, grated
1 zucchini, grated
3 eggs
½ cup plain flour
1 cup breadcrumbs
vegetable oil, to shallow fry
extra sour cream, sweet chilli sauce and salad, to serve
1. Peel the potatoes and cut into large chunks. Cook in a large saucepan of boiling water until tender. Drain well, cool slightly then mash.
2. Add the salmon, sour cream, lemon rind, carrot, zucchini and one of the eggs (lightly beaten). Mix well, then shape into eight even-sized patties.
3. Lightly beat the remaining eggs in a shallow bowl, and spread the flour and breadcrumbs onto separate plates. Coat the patties with flour, then dip into the egg. Roll in breadcrumbs, and shake off the excess. Chill for 15 minutes, to firm up.
4. Heat about 1cm of oil in a large frying pan over medium heat. Cook the patties for about 3 minutes each side, until golden brown. Serve with sour cream, sweet chilli sauce and salad.
LIAM FULTON
WESTS TIGERS
Garlic and chilli prawns
Serves 4
1/3 cup olive oil
30g butter
1.5kg green king prawns, peeled and deveined, tails on
4 garlic cloves, chopped
1 tsp dried chilli flakes
1 tbsp dry sherry
1/3 cup chopped flat-leaf parsley
crusty bread, to mop up the juices
1. Heat the oil and butter in a large, deep frying pan over medium heat until the butter has melted. Increase the heat to high and add the prawns. Cook, tossing and turning, for 1 minute.
2. Add the garlic and chilli and cook for another minute or two, until the prawns change colour and are cooked through.
3. Sprinkle the sherry and parsley over and toss to combine. Transfer to serving dishes, and serve with the bread.
‘I’m the chef of the family, so I cook whatever my wife, Stacey, feels like. Our favourites are prawns because they’re healthy and easy to cook.’
BJ LEILUA
SYDNEY ROOSTERS
Chicken quesadillas
Serves 2
4 flour tortillas (about 20cm round)
spray of olive oil
1 cup grated tasty cheese
1 cup shredded BBQ chicken
½ cup sundried tomatoes, finely chopped
1 green shallot, finely sliced
1. Spray the tortillas with oil, and place oil-side-down onto a chopping board. Spread the cheese over one half of each tortilla, and top with the chicken, sundried tomatoes and green shallot. Make sure the filling is flat and even. Fold the tortillas over so they are semicircles.
2. Heat a non-stick frying pan over medium-low heat. Lift two quesadillas into the pan, and cook for about 3 minutes until golden brown underneath. Using a large egg flip, carefully turn over and cook a further 3 minutes or until golden brown and the cheese has melted. Place onto a wire rack, and repeat with the remaining quesadillas. Cut each quesadilla into 3 wedges to serve.
JAMIE LYON
MANLY SEA EAGLES
Marinated seafood salad
Serves 4
½ lemon, halved
200g scallops
200g calamari rings
12 large king prawns
12 small black mussels
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 garlic clove, crushed
½ tsp chilli flakes, optional
2 baby cos lettuce
½ cup pitted kalamata olives, halved lengthways
1 small red onion, thinly sliced
2 tbsp chopped flat-leaf parsley
1 tbsp chopped chives
1 tbsp chopped dill
lemon wedges and crusty bread, to serve
1. Bring a large saucepan of water to the boil and add the two lemon quarters. Reduce the heat to a simmer. Add the scallops and calamari, and cook for 1–2 minutes, just until they turn white. Lift out with a slotted spoon and put onto a plate. Add the prawns and cook for 2–3 minutes until they change colour; lift out and drain well. Add the mussels to the pan and cook for about 3 minutes, until they open. Drain well.
2. Peel the prawns, leaving the tails on, and take the mussels out of their shells. Place all the seafood into a large bowl. Combine the oil, lemon juice, garlic and chilli (if using) in a small screw-top jar. Seal tightly and shake to combine. Drizzle over the seafood and toss to coat. Cover and refrigerate for about 1 hour, to marinate.
3. To serve, arrange the lettuce leaves on a platter or individual serving plates. Top with the seafood, olives and onion. Sprinkle the herbs over and serve with lemon wedges and crusty bread.
JASON NIGHTINGALE
ST GEORGE ILLAWARRA DRAGONS
Grilled soft-shell crab and mango salad
Serves 6
6 soft-shell crabs, cleaned
1 tsp peanut oil
2 tbsp lime juice
3 tbsp sweet chilli sauce
2 mangoes, peeled and thinly sliced
2 avocados, peeled and finely sliced
1 red onion, halved and finely sliced
2 cups mixed lettuce leaves
¼ cup coriander leaves
1. Heat a BBQ grill or char-grill pan to medium-high heat. Cook the crabs on the grill for 5 minutes, turning occasionally. Set aside.
2. Combine the oil, lime juice and sweet chilli sauce in a small screw-top jar, seal tightly and shake to combine.
3. Arrange the remaining ingredients on serving plates or a platter. Top with crab, and drizzle with dressing.
JASON NIGHTINGALE
‘I love eating seafood, and I will always go for soft-shell crab when I go out, too. My girlfriend, Bianka, thankfully cooks a great version of this dish, because I am terrible in the kitchen.’
KEVIN LOCKE
NEW ZEALAND WARRIORS
Seafood tacos
Serves 4
2 tomatoes, diced
½ small red onion, finely chopped
1 tsp chopped red chilli
¼ cup coriander leaves, chopped
1 tbsp lime juice
1 tbsp vegetable oil
½ tsp Mexican chilli powder
250g white fish fillets
250g peeled prawns
12 taco shells
2 cups shredded iceberg lettuce
1 avocado, flesh diced
1. Preheat the oven to 180ºC (160ºC fan-forced). Combine the tomatoes, onion, chilli, coriander and lime juice in a bowl; set aside.
2. Heat the oil in a large, non-stick frying pan over medium-high heat. Lightly sprinkle the Mexican chilli powder over the fish and prawns. Cook the fish for about 3 minutes each side, depending on thickness, until it flakes easily when tested with a fork. Set aside. Reheat the pan, and cook the prawns for about 3 minutes, turning once, until they are lightly golden and cooked through.
3. Meanwhile, warm the taco shells in the oven for about 5 minutes or until crisp. Put the tomato salsa, lettuce and avocado onto the table in separate dishes, as well as the seafood and taco shells. Let everyone help themselves to fill their tacos.
KURT GIDLEY
NEWCASTLE KNIGHTS
Pastry-wrapped salmon
Makes 16
3 skinless, boneless salmon fillets (about 650g total)
3 sheets frozen puff pastry, thawed
150g tub baby spinach, cashew and parmesan dip
1 egg, lightly beaten
1. Preheat the oven to 210°C (190°C fan-forced), and line two large baking trays with non-stick baking paper. Cut the salmon into 4cm x 2cm pieces, and cut the pastry into 6cm x 4cm pieces.
2. Spread the dip onto each piece of salmon, and place each piece of salmon onto a piece of pastry. Roll up to enclose, leaving the sides open. Brush lightly with beaten egg.
3. Bake for 12–15 minutes, until golden brown. Serve warm.
BEN ROSS
CRONULLA SHARKS
Chickpea salad
Serves 4 as an accompaniment
1 Lebanese cucumber, halved lengthways and sliced
1 red capsicum, cut into thin strips
1 small red onion, halved and finely sliced
50g baby spinach leaves
400g can chickpeas, rinsed and drained
1 tbsp lemon juice
2 tbsp olive oil
3 tsp honey
1 small garlic clove, crushed
¼ cup chopped coriander
1. Combine the vegetables and chickpeas in a serving bowl. Put the lemon juice, oil, honey and garlic into a small screw-top jar, seal tightly and shake to combine.
2. Pour the dressing over the salad, and toss to coat. Sprinkle with the coriander, and serve.
Note: Sometimes I like to put some chopped red chilli into the dressing too.
SAM McKENDRY
PENRITH PANTHERS
Meatball bites
Serves 4
500g beef mince
1 small onion, very finely chopped
1 garlic clove, crushed
½ cup dry breadcrumbs
2 tbsp tomato sauce
2 tbsp finely chopped flat-leaf parsley
1 egg yolk
salt and pepper
1 tbsp olive oil
1 cup tomato pasta sauce
1 long baguette
½ cup grated mozzarella
1. Combine the mince, onion, garlic, breadcrumbs, tomato sauce, parsley and egg yolk in a mixing bowl. Season with salt and pepper, and using your hands, mix until well combined. Roll level tablespoons of the mixture into balls.
2. Heat the oil in a large, deep frying pan. Cook the meatballs over medium-high heat for about 5 minutes, shaking the pan occasionally to turn them, until well browned. Add the pasta sauce, and bring to a simmer. Reduce the heat to low and cook for 10 minutes, until the meatballs are cooked through. Cool slightly.
3. Cut the baguette into slices and toast both sides. Top each slice with a sauce-covered meatball, and sprinkle with mozzarella. Grill to melt the cheese, and serve immediately.
RUSSELL PACKER
NEW ZEALAND WARRIORS
Cheese and bacon potato skins
Serves 4
1.2kg large sebago potatoes (300g each)
2 tsp olive oil
6 shortcut bacon rashers, cut into short, thin strips
3 green shallots, thinly sliced
20g butter, melted
½ cup grated mozzarella
sour cream, to serve
1. Preheat the oven to 200°C (180°C fan-forced). Scrub the potatoes under cold running water with a stiff brush to remove all the dirt. Pat dry with paper towels, and prick several times with a fork or small sharp knife. Place onto a baking tray, and bake for 1½ hours, until soft when tested with a skewer or small knife. (The skin should be crispy.)
2. When the potatoes are nearly done, heat the oil in a frying pan, and cook the bacon over medium heat for about 3–4 minutes, until brown and crispy. Stir in the shallots and cook for about 1 minute, until soft.
3. Preheat a grill. Cool the potatoes slightly, then cut in half lengthways and scoop out most of the flesh, leaving it about 7mm deep inside the skin. Arrange potato skin-side-up on a baking tray. Brush with melted butter and grill until crisp and lightly golden.
4. Turn potato skins over, brush insides with melted butter and grill until golden brown. Spoon the bacon into the skins, and top with mozzarella. Place under the grill again until the cheese is melted and bubbling. Serve with sour cream.
Note: Save the scooped-out potato flesh for a fry-up!
JACOB LILLYMAN
NEW ZEALAND WARRIORS
BBQ chicken pizza bites
Makes about 30
2 x 30cm thin pizza bases
1 cup chopped BBQ chicken
¼ cup BBQ sauce
15 cherry tomatoes, quartered
15 pitted kalamata olives, halved
100g bocconcini, sliced
1. Preheat the oven to 180°C (160°C fan-forced) and lightly oil two large baking trays. Use a 6cm round cookie cutter to cut rounds from the pizza bases. Arrange onto prepared trays.
2. Combine the chicken and BBQ sauce, and spoon onto the bases. Top with cherry tomatoes, olives and bocconcini. Cook for 10–12 minutes, until the base is crisp and the cheese has melted. Serve warm.
JACK WIGHTON
CANBERRA RAIDERS
Asparagus and ricotta tart
Serves 4
2 sheets frozen puff pastry, thawed
20g butter
4 eschallots, sliced
4 eggs
400g fresh ricotta, crumbled
½ cup cream
½ cup finely grated parmesan
1 bunch of asparagus, trimmed
1. Preheat the oven to 190°C (170°C fan-forced). Lightly grease a 34 x 11.5cm (base measurement) loose-bottom flan tin. Join the pastry sheets together, overlapping slightly, and press to seal. Trim the long sides so the pastry sheet is 40cm long and 18cm wide. Ease it into the tart tin. Line with a sheet of non-stick baking paper, and fill with dry rice or beans. Bake for 10 minutes, until partially cooked. Remove the paper and rice or beans, and return the tart shell to the oven to bake for a further 5 minutes.
2. Melt the butter in a frying pan, and cook the eschallots over medium heat for about 3 minutes, until soft.
3. Whisk the eggs, ricotta, cream, eschallots and most of the parmesan together and season with salt and pepper. Pour into the tart case. Arrange the asparagus spears in the flan tin, and sprinkle with the remaining parmesan. Bake for 30 minutes, until set and golden brown.
SECOND HALF
ANTHONY WATMOUGH
MANLY SEA EAGLES
Spaghetti bolognaise
Serves 4
2 tbsp olive oil
1 onion, chopped
3 rashers bacon, chopped
2 garlic cloves, crushed
500g beef mince
½ tsp dried oregano
½ tsp dried thyme
½ cup red wine
1 cup beef stock
400g can diced tomatoes
1 tbsp tomato paste
2 tsp sugar
salt and pepper
400g spaghetti
2 tbsp grated parmesan
1. Heat the oil in a large saucepan. Add the onion and bacon, and cook over medium heat for about 7 minutes, stirring occasionally, until lightly golden. Stir in the garlic and cook for 1 more minute.
2. Add the beef mince and cook until browned, breaking up any lumps with a wooden spoon as it cooks. Stir in the herbs, wine, stock, tomatoes and tomato paste. Cover and bring to a simmer. Tilt the lid so the pan is partially covered, and cook for 30 minutes, until the liquid has reduced and the mixture has thickened. Season with the sugar, and salt and freshly ground black pepper to taste.
3. When the sauce is nearly ready, cook the spaghetti in a large pan of salted boiling water, according to the packet directions, until al dente. Drain, and divide among warmed serving bowls. Top with the bolognaise sauce, and sprinkle with parmesan.
‘This is my favourite dish to cook for my partner, Elle, and kids, Jake and Claudia.’
BILLY SLATER
MELBOURNE STORM
Thai green chicken coconut curry
Serves 4
300g sweet potato (or pumpkin)
1 tbsp vegetable or peanut oil
2 chicken breast fillets, finely sliced
2 tbsp green curry paste
270ml can coconut milk
1 red capsicum, sliced
100g green beans, cut into 4cm lengths
1 cup chicken stock
2 tbsp lime juice
1 tbsp fish sauce
2 tsp brown sugar
coriander leaves, green onions and red chilli to serve
Coconut rice
1 tbsp vegetable oil
2 green shallots, sliced
1½ cups jasmine rice
1½ cups coconut milk
1½ cups water
1. Preheat the oven to 200°C (180°C fan-forced) and line a baking tray with non-stick baking paper. Cut the sweet potato into 2cm pieces, and arrange on the tray. Roast for about 20 minutes, until tender and lightly browned.
2. To make the coconut rice, heat the oil in a large saucepan. Cook the green shallots over low heat for 1 minute. Add the rice and stir to coat in the oil. Stir in the coconut milk and water, increase the heat to medium, cover and bring to the boil. As soon as it boils, reduce the heat to very low and cook, tightly covered, for 15 minutes. Turn off the heat and stand for 5 minutes before serving.
3. Meanwhile, heat the oil in a wok, and stir-fry the chicken over high heat in three batches until well browned. Set aside. Reduce the heat to medium, add the curry paste to the wok, and stir-fry for 1 minute.
4. Stir in the coconut milk, return the chicken to the pan and add the capsicum, beans and chicken stock. Bring to the boil, and cook for 5 minutes, until tender. Stir in the sweet potato, then the lime juice, fish sauce and brown sugar. Serve over the coconut rice, topped with coriander leaves, green onions and red chilli.
‘My daughter, Tyla, loves the coconut rice. My son, Jake, loves the fried chicken in the coconut sauce. My wife, Nicole, loves the fact that it gets me in the kitchen for a change. Everyone wins!’
MICHAEL LETT
CANTERBURY-BANKSTOWN BULLDOGS
My steak diane
Serves 4
2 tsp olive oil
4 fillet steaks, 2–3cm thick
3 garlic cloves, thinly sliced
300ml thickened cream
2 tbsp tomato sauce
1 tsp chilli sauce
vegetables or salad, to serve
1. Heat the oil in a large frying pan over high heat. Add the steaks, and cook for 3–4 minutes each side for medium rare, or to your liking. Transfer to a warm plate and cover loosely with foil to rest while you make the sauce.
2. Reduce the heat to medium. Add the garlic to the pan and cook for 30 seconds, until just soft but not coloured. Add the cream and sauces to the pan, stirring and scraping the bottom of the pan. Bring to the boil and cook for 2 minutes, or until thickened slightly. Season to taste.
3. Serve the sauce drizzled over the steak, with your favourite vegetables or salad.
‘I love cooking this meal for the family. My kids really like the sauce.’
Note: Add a dash of Worcestershire sauce to the cream if you like.
TRENT MERRIN
ST GEORGE ILLAWARRA DRAGONS
Tom yum soup
Serves 4
250g rice stick noodles
4 cups chicken or vegetable stock
3 tbsp tom yum paste
1 bunch bok choy
1 head broccoli, cut into small florets
2 tomatoes, chopped
100g button mushrooms, sliced
200g beef fillet steak, very thinly sliced
coriander leaves, finely chopped chilli and lemon or lime wedges, to serve
1. Cook the noodles in a saucepan of boiling water for 5 minutes. Drain and rinse under warm running water. Meanwhile, heat the stock in a saucepan with the tom yum paste and bring to the boil.
2. Chop the bok choy, keeping the stems and leaves separate. Add the stems and the broccoli to the soup and simmer for 4 minutes. Add the bok choy leaves, tomatoes, mushrooms and beef and simmer for another 2 minutes.
3. Put the noodles into serving bowls, and ladle the soup over. Top with coriander leaves and chilli, and serve with lemon or lime wedges on the side.
‘I got this recipe from my father, growing up. We both loved this dish, so every time he cooked it I would watch carefully and eventually I took over. Now it’s my favourite dish to entertain with.’
ALEX McKINNON
NEWCASTLE KNIGHTS
Pasta with creamy pesto
Serves 4
300g spiral pasta
1 bunch asparagus, trimmed, cut into 3cm lengths
2 tsp olive oil
2 chicken breast fillets, sliced
3 bacon rashers, cut into short, thin strips
3 tbsp basil pesto
1/3 cup thickened cream
1. Cook the pasta in a large pan of salted boiling water, according to packet directions, until al dente. Add the asparagus for the last 1 minute of cooking, so it is just tender but still bright green. Drain well.
2. Meanwhile, heat the olive oil in a large, deep frying pan. Cook the chicken and bacon over medium-high heat for 5 minutes, until well browned and cooked through. Set aside.
3. Stir the pesto and cream together in the pan, until well combined and heated through. Add the chicken, bacon, pasta and asparagus, and toss to coat in the sauce.
Note: Use your own homemade pesto, or a good quality purchased one.
CHRIS LAWRENCE
WESTS TIGERS
Garlic and rosemary lamb cutlets
with roasted pumpkin salad
Serves 4
1 tbsp olive oil
2 garlic cloves, crushed
2 tsp finely chopped rosemary
12 lamb cutlets
Roasted pumpkin salad
500g butternut pumpkin, peeled, deseeded and cut into 3cm chunks
1 tbsp olive oil
¼ cup pine nuts
2 bunches rocket, washed, dried and trimmed
150g feta, crumbled
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1. Combine the oil, garlic and rosemary in a shallow glass dish. Add the lamb cutlets, and turn to coat in the oil. Cover and marinate in the fridge for about 1 hour.
2. For the pumpkin salad, preheat the oven to 200°C (180°C fan-forced), and line a baking tray with non-stick baking paper. Toss the pumpkin with oil and spread onto the tray. Roast for about 20 minutes, until soft and lightly browned. Cool to room temperature. Meanwhile, spread the pine nuts onto another tray and bake for about 3 minutes, until golden. (Don’t forget about them – they can burn quickly.)
3. Heat a BBQ grill or char-grill pan to medium-high heat. Cook the lamb cutlets for 2 minutes each side.
4. Combine the roasted pumpkin, pine nuts, rocket and feta in a bowl. Drizzle with the extra virgin olive oil and the balsamic vinegar, and turn gently to combine. Serve with the lamb.
CHRIS LAWRENCE
‘I cook for my girlfriend whenever I can. I like to eat these cutlets a bit rare, but she hates the blood, so inevitably I tend to overcook them. I enjoy cooking and eating this meal because it provides some variety from the many carbohydrate-based dishes that as a professional athlete I must eat. If I’m really hungry, sometimes I throw some couscous in with the meal to fill me up and give me a hit of carbs.’
DANNY BUDERUS
NEWCASTLE KNIGHTS
Lemongrass chilli chicken
Serves 4
Marinade
¼ cup fish sauce
1½ tbsp caster sugar
1 lemongrass stalk, white part only, finely chopped
2 garlic cloves, finely chopped
1 long red chilli, finely chopped
4 chicken breast fillets, cut into bite-sized pieces
1 tbsp vegetable oil
2 lemongrass stalks, white part only, finely chopped
4 garlic cloves, finely chopped
2 long red chillies, finely chopped
½ onion, cut into wedges
1 cup young coconut juice
steamed jasmine rice, to serve
fresh coriander, to serve
1. To make the marinade, combine the fish sauce and sugar, and stir until the sugar has dissolved. Stir in the remaining ingredients.
2. Combine the chicken and marinade in a bowl. Cover and refrigerate for 1 hour, or overnight.
3. Heat the oil in a large, deep frying pan over medium heat. Add the lemongrass, garlic and chilli, and cook for 1–2 minutes or until lightly browned.
4. Increase the heat to high, add the chicken and cook for about 2 minutes each side, until browned. Stir in the onion and coconut juice, bring to the boil, then reduce the heat and simmer for about 5 minutes, or until the sauce has reduced by half.
5. Serve over jasmine rice, topped with coriander.
ADAM MacDOUGALL
RETIRED – NEWCASTLE KNIGHTS
Adam’s healthy pizza
Serves 2
1 large Lebanese bread
½ cup tomato pizza sauce or pasta sauce
1 cup shredded BBQ chicken
150g sliced button mushrooms
1 red capsicum, cut into thin strips
125g punnet fresh baby corn, halved lengthways
1 cup grated reduced-fat mozzarella
1. Preheat the oven to 200°C (or 190°C fan-forced). Place the bread onto a lightly oiled pizza tray. Spread with sauce. Arrange chicken, mushrooms, capsicum and corn over the sauce. Sprinkle evenly with the mozzarella.
2. Bake for about 10 minutes, until base is crisp and the cheese is melted and bubbling. Cut into wedges to serve.
RAY THOMPSON
NORTH QUEENSLAND COWBOYS
Chicken burgers
Serves 4
4 chicken breast fillets, trimmed
spray of olive oil
all-purpose seasoning, to taste
1 loaf Turkish bread
½ baby cos lettuce, leaves separated
2 tomatoes, sliced
150g marinated chargrilled capsicum, cut into strips
40g parmesan, shaved
1. Preheat a non-stick frying pan over medium heat. Spray both sides of the chicken with oil, and sprinkle with seasoning. Cook for 5 minutes each side, or until cooked through.
2. Meanwhile, cut the Turkish bread into four sections, and cut each in half horizontally. Toast both sides of the bread.
3. Arrange the lettuce, tomato, capsicum and parmesan over the bread bases. Thickly slice the chicken and place on top, then put the bread tops in place. Serve immediately with mayonnaise, if you wish.
TONIE CARROLL
RETIRED – BRISBANE BRONCOS
Red wine lamb shanks
Serves 4
½ cup plain flour
1 tsp paprika
¼ tsp cayenne pepper
salt
8 frenched lamb shanks
5 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 garlic glove, crushed
2 sprigs rosemary
2 sprigs thyme
2 bay leaves
400g can Italian diced tomatoes
3 cups beef stock
11/3 cups dry red wine
mashed potato, to serve
1. Mix the flour, paprika and cayenne in a mixing bowl, season with salt. Toss the lamb shanks in the flour mixture, and shake off the excess. Reserve the flour mixture.
2. Heat 3 tablespoons of the oil in a large saucepan over medium heat, and cook the shanks in batches just until browned all over. Transfer to a plate.
3. Heat the remaining oil in the pan, and add the vegetables. Cook over medium-low heat for about 8 minutes, until very soft and golden. Add the garlic and cook for 1 minute more. Sprinkle the reserved flour over the vegetables and cook, stirring, for 2 minutes or until browned.
4. Pound the herbs to release the fragrance, and add to the pan with the tomatoes, stock and wine. Add enough water to cover the lamb shanks. Return the lamb to the pan, cover and bring to a simmer, then reduce the heat to low and cook gently for 2½ hours. Uncover, increase the heat slightly and simmer for 30 minutes, until the sauce has reduced and thickened. Serve with mashed potato.
BODENE THOMPSON
GOLD COAST TITANS
Chicken ravioli
Serves 4
2¾ cups plain flour
2 eggs, lightly beaten
2 egg yolks
2 tsp olive oil
¼ cup chilled water
200g chicken mince
2 tbsp fresh ricotta
1 small garlic clove, crushed
1 tsp finely grated lemon rind
salt and pepper
125g unsalted butter
4 cups baby spinach leaves
1 tbsp chopped chives
1. Place the flour into a large bowl and make a well in the centre. Add the eggs, yolks and oil, and about ¼ cup chilled water. (Add most of it, then more if you think you need it.) Use your hands to combine the ingredients, mixing to a soft dough. Gather the dough together and knead briefly until smooth. Wrap in plastic and set aside for 20 minutes.
2. Combine the mince, ricotta, garlic and lemon rind in a small bowl. Season with salt and pepper.
3. Cut the dough in half. Roll out one portion to about 2mm thick, and cut into 5cm squares. Place 1½ tsp of the chicken mixture into the centre of half the squares. Moisten the dough around the filling with a little water, and top with another square. Press to seal. Repeat with remaining dough and filling.
4. Bring a large pan of water to the boil. Cook the ravioli in two batches for 3–4 minutes, until they float to the surface and the pasta is tender. Lift out with a slotted spoon and drain well.
5. Meanwhile, melt the butter in a large, deep frying pan until slightly browned. Add the cooked ravioli and turn to coat in the butter.
6. Place the spinach in a medium heatproof bowl. Cover with boiling water, to wilt. Drain well and divide among serving bowls. Top with ravioli, sprinkle with chives and drizzle with melted butter. Serve sprinkled with freshly ground black pepper.
Note: Use unbleached flour, or choose one that says ‘for pasta’ on the packet.
JOSH DUGAN
CANBERRA RAIDERS
Beef stir-fry
Serves 4
300g rump steak, thinly sliced
100g green beans
1 bunch broccolini
1½ cups jasmine rice
1 tbsp vegetable oil
1 onion, chopped
1 carrot, cut into thin sticks
1 jar stir-fry sauce of your choice
1. Thinly slice the steak across the grain. Trim the beans and cut into 3–4cm lengths. Trim the broccolini and cut to 4cm lengths.
2. Cook the rice in a large saucepan of boiling water for about 12 minutes, until just tender. Drain well.
3. Meanwhile, heat the oil in a large wok, and cook the steak in four batches until well browned. Set aside. Add the onion, beans, broccolini and carrot to the wok and stir-fry for 2 minutes. Return the steak to the wok, and add your stir-fry sauce.
4. Cover the wok and simmer for a few minutes, until the vegetables are tender-crisp. Serve with the rice.
‘I love cooking stir-fries. They’re quick, easy, healthy and always taste delicious.’
AKUILA UATE
NEWCASTLE KNIGHTS
Perfect steak with creamy mustard
sauce and mash
Serves 4
800g sebago potatoes
1 tbsp vegetable oil
4 scotch fillet steaks, about 3cm thick
½ cup beef stock
1 cup cream
2 tbsp grainy mustard
40g butter
1/3 cup hot milk
steamed vegetables, to serve
1. Peel the potatoes and cut into large chunks. Cook in a saucepan of salted boiling water for 15–20 minutes, until tender.
2. Meanwhile, preheat a large, heavy-based frying pan over medium-high heat. Brush oil onto the steaks and place oiled-side-down into the pan. Cook for 4–5 minutes, then brush tops with oil. Turn over and cook a further 4–5 minutes, for medium result. Transfer to a warm plate, cover loosely with foil and rest for 5 minutes.
3. Add the stock, cream and mustard to the frying pan, and stir over medium heat until heated through and thickened slightly. Turn off the heat.
4. Drain the potatoes and return to the saucepan. Mash well, then add the butter and milk, and beat with a wooden spoon until smooth. Season to taste.
5. Serve the steak drizzled with the sauce, with the mashed potatoes and steamed vegetables on the side.
Tip: Remove the steaks from the fridge at least half an hour before cooking. Because the meat doesn’t hit the pan cold, it helps the steaks cook through evenly.
JOSH REYNOLDS
CANTERBURY-BANKSTOWN BULLDOGS
Lamb and vegie stew
Serves 4
1 tbsp vegetable oil
1kg lamb shoulder, cut into 3cm pieces
1 onion, halved and thinly sliced
2 celery stalks, sliced
1 carrot, chopped
2 garlic cloves, crushed
1 tbsp plain flour
1 cup beef stock
1 bay leaf
750g sweet potato, cut into 3cm chunks
2 tsp thyme leaves
crusty bread, to serve
1. Heat the oil in a large saucepan. Brown the meat in small batches over high heat; set aside. Reduce the heat to medium and cook the onion, celery and carrot for about 10 minutes, stirring often, until soft and lightly golden. Add the garlic and cook, stirring, for about 30 seconds.
2. Sprinkle the flour over the vegetables and cook, stirring, for about 30 seconds. Gradually add the stock, stirring and scraping the bottom of the pan. Return the meat to the pan and add the bay leaf. Cover and bring to a simmer, then cook over low heat for 1 hour.
3. Add the sweet potato to the pan and cook, covered, for a further 30 minutes, until tender. Stir in fresh thyme and season to taste. Serve with crusty bread to mop up the gravy.
SANDOR EARL
PENRITH PANTHERS
Mum’s homemade chicken schnitzel
Serves 4
2 chicken breast fillets
1/3 cup plain flour
1 cup panko breadcrumbs (see note)
½ cup grated parmesan
2 tbsp chopped parsley
3 eggs
vegetable oil, to shallow fry
mashed potato, seasoned vegetables and BBQ or tomato sauce to serve
1. Use a large, sharp knife to cut the chicken fillets in half horizontally. Use a rolling pin to beat out each piece so that they are evenly about 1cm thick. Spread the flour onto a plate and combine the breadcrumbs, parmesan and parsley on another plate. Lightly beat the eggs in a shallow bowl.
2. Coat each piece of chicken in flour and shake off the excess. Dip into the egg and then into the breadcrumb mixture. Use your hands to press gently. Put onto a large plate in a single layer and refrigerate for 30 minutes.
3. Heat about 1cm of oil in a large frying pan over medium heat. Cook the chicken in batches for about 3–4 minutes each side, until they are golden brown and crunchy. Don’t cook them over too high a heat or they will be ready on the outside before they are cooked through. Drain on paper towels.
4. Serve with mash, vegies and your favourite sauce.
Note: Panko breadcrumbs are coarse, super-crispy breadcrumbs from Japan. (You can get them at most supermarkets.) Use just regular breadcrumbs if you like.
Variation: If you want to make Chicken parmigiana, arrange the cooked chicken schnitzel on an oven tray, and drizzle with a good tomato pasta sauce. Sprinkle with grated mozzarella and cook under the grill until golden brown and bubbling.
SANDOR EARL
‘I love chicken schnitzel, particularly Mum’s, and it has always been a winner at dinnertime. It was definitely something I made sure I learnt before leaving home! I have a version of this recipe that uses cornflakes instead of breadcrumbs.’
DEAN WHARE
MANLY SEA EAGLES
Kangaroo bolognaise
Serves 4
1 tbsp olive oil
1 onion, chopped
175g button mushrooms, sliced
500g kangaroo mince
500g jar tomato pasta sauce
400g penne pasta
1. Heat the oil in a large, deep frying pan. Add the onion and mushrooms and cook over medium heat for about 5 minutes, until soft. Add the mince and cook, breaking up any lumps with a wooden spoon, for about 5 minutes, until browned.
2. Stir in the pasta sauce, and bring to a simmer. Cook, covered, over low heat for 5 minutes.
3. Meanwhile, cook the penne in a large pan of salted boiling water, according to packet directions, until al dente. Drain, and divide among warmed serving bowls. Top with the sauce, and serve.
‘I cook this all the time – it’s low-fat, high-protein and easy on a budget!’
ISAAC DE GOIS
CRONULLA SHARKS
Bacalhau à Gomes de Sá
Serves 4–6
1kg salted cod (bacalhau)
1kg small scrubbed potatoes
150ml olive oil
3 onions, thinly sliced into rounds
2 garlic cloves
2 hard-boiled eggs, quartered
10 black olives
2 tbsp roughly chopped flat-leaf parsley
1. Soak the cod overnight in water. The next day, bring a large, deep frying pan of water to the boil and add the cod. Cook, covered, for 10 minutes. Lift from the water and drain, then remove the flesh, discarding the skin and bones. Shred the flesh.
2. Preheat the oven to 180°C (160°C fan-forced). Place the potatoes into a saucepan and cover with salted cold water. Bring to the boil and cook until just tender but not falling apart. Drain well, then remove the skin. Cut into 1cm slices.
3. Heat two thirds of the oil in a large frying pan and add the onion and garlic. Cook over medium heat for about 10 minutes, stirring occasionally, until soft and golden brown.
4. Layer the potatoes, cod and onion mixture into a lightly greased, shallow ovenproof dish, finishing with a layer of potatoes. Drizzle with the remaining oil and season with pepper.
5. Bake for 25–30 minutes until golden. Serve garnished with the eggs, olives and parsley.
‘This is a delicious Portuguese dish.’
TONY GRIMALDI
RETIRED – CANTERBURY-BANKSTOWN BULLDOGS
Nonna’s gnocchi
Serves 4–6
Sauce
1/3 cup olive oil
1 onion, finely chopped
200g rump steak, diced
100g pork steak, diced
200g chicken breast fillet, diced
4 Italian sausages, diced
3 garlic cloves, finely chopped
1 sprig rosemary
pinch of mixed spice
4 ripe tomatoes, chopped
½ cup (140g tub) tomato paste
grated parmesan and chopped parsley, to serve
Gnocchi
5 medium new potatoes, peeled
1 tspn olive oil
2 eggs
2 cups plain flour
1. To make the sauce, heat the oil in a large saucepan. Add the onion and cook over medium heat for 5 minutes, until soft. Add the meat and cook for about 5 minutes, stirring occasionally, until well browned. Stir in the garlic, rosemary and mixed spice and cook for about 30 seconds. Add the tomatoes, tomato paste and ¾ cup water; bring to the boil. Reduce the heat to low and simmer, covered, for at least 1 hour – or up to 6 hours – stirring occasionally.
2. For the gnocchi, cook the potatoes until tender, drain well and mash until smooth. Combine with the remaining ingredients to make a smooth dough. Divide into four portions, and roll into ‘sausages’ 2cm thick. Cut each sausage into 3cm pieces. Roll each piece off a lightly floured fork, to make small indentations.
3. Cook the gnocchi in 3–4 batches in a large pan of salted boiling water for 5 minutes. Drain well, and serve with the sauce, sprinkled with parmesan.
‘This is a dish close to the Grimaldi family. I only wish Nonna was around to pass on her best-kept secrets to this recipe.’
GARETH WIDDOP
MELBOURNE STORM
Roast beef with Yorkshire puddings
Serves 4
1 tbsp olive oil
1kg piece scotch fillet
4 medium sebago potatoes, peeled and quartered
500g pumpkin, peeled, deseeded, cut into 4cm pieces
salt and pepper
2 tbsp plain flour
½ cup dry red wine
2 cups beef stock
steamed green vegetables, to serve
Yorkshire puddings
¾ cup self-raising flour
½ tsp salt
1 egg, lightly whisked
1 cup milk
2 tbsp vegetable oil
1. Preheat oven to 220°C (200°C fan-forced). Heat half the oil in a flameproof roasting pan over high heat. Add the beef and cook, turning, until well browned. Remove the pan from the heat.
2. Drizzle the potato and pumpkin with the remaining oil and toss to coat. Place around the beef, and season with salt and pepper. Roast for 50 minutes for medium-rare. Remove from the oven and increase the temperature to 240°C (220°C fan-forced). Transfer the beef and vegetables to a warm platter, cover with foil, and stand in a warm place.
3. Meanwhile, to make the Yorkshire puddings, sift the flour and salt into a bowl and make a well in the centre. Whisk together the egg and milk and pour into the flour. Whisk until smooth, then cover and set aside for 30 minutes. Divide the oil among eight medium muffin tins.
4. Place the muffin tin in the oven for 5 minutes, until hot. Pour the batter into the hot muffin tins, then return to the oven and bake for 15 minutes or until the puddings are golden and well risen.
5. Place the roasting pan over medium heat, and sprinkle the flour over the pan juices. Cook, stirring, for 2 minutes. Gradually add the wine and stock. Continue to cook, stirring and scraping the base of the pan, until the mixture comes to the boil. Strain into a jug and season to taste.
6. Slice the beef and serve with the vegetables, Yorkshire puddings and gravy.
MICHAEL ENNIS
CANTERBURY-BANKSTOWN BULLDOGS
Chicken pesto pasta
Serves 4
300g pasta bows
1 tbsp olive oil
2 chicken breast fillets, cut into 3cm pieces
200g snow peas, trimmed and halved lengthways
1 red capsicum, cut into thin strips
50g semi-dried tomatoes, chopped
200g tub good-quality pesto
1. Cook the pasta in a large pan of salted boiling water, according to packet directions, until al dente. Drain well. Meanwhile, heat the olive oil in a large, deep frying pan. Cook the chicken over medium-high heat for 5 minutes, until well browned and cooked through. Remove the chicken from the pan and set aside.
2. Add the snow peas and capsicum to the pan, and stir-fry for 3 minutes, until just tender. Add the semi-dried tomatoes, pesto, chicken and pasta, and toss to combine and heat through.
JAMES McMANUS
NEWCASTLE KNIGHTS
Khmer fish amok
Serves 4
Paste
2 dried red chillies
2 garlic cloves, chopped
1 eschallot, chopped
2 lemongrass stalks (white part only), chopped
2cm piece galangal, grated
1 egg
1 tsp shrimp paste
2 cups coconut milk
1 tbsp fish sauce
banana leaves
400g firm white boneless fish fillet (such as ling or blue eye), cut into 2cm pieces
shredded kaffir lime leaves and finely sliced chilli, to garnish
steamed rice, to serve
1. To make the paste, soak the chillies in boiling water for 10 minutes, until softened. Drain and chop. Combine the chillies, garlic, eschallot, lemongrass and galangal in a small food processor (or use a mortar and pestle) and grind to a paste.
2. Whisk the egg, shrimp paste, coconut milk and fish sauce together, then stir in the paste. Cut the banana leaves into circles roughly 25cm across. Place into a large heatproof dish, and cover with boiling water. (This makes them more pliable.) Stand for 2 minutes, then drain. Shape the leaves into small cups or bowl shapes, and use toothpicks to secure them to hold the shape. Make sure there are no holes for the liquid to leak out of – line with an extra piece of leaf if necessary.
3. Divide the fish among the banana leaves, and place into a large steamer. Pour the coconut milk mixture over the fish. Sit the steamer over the pot (have the water boiling in the pot ready to go), and cover with a lid. Steam for about 20 minutes, until set. Serve garnished with kaffir lime leaves and chilli, with rice on the side.
Note: If you can’t get banana leaves, put the mixture into small bowls.
BEN SMITH
PARRAMATTA EELS
Spicy racks of lamb
Serves 4
2 tsp coriander seeds
2 tsp cumin seeds
3 tsp sesame oil
2 tbsp olive oil
3 garlic cloves, crushed
4 frenched lamb racks (about 3–4 cutlets each rack)
salt and pepper
steamed vegetables tossed in butter and chopped parsley, to serve
1. Place the coriander and cumin seeds into a small, dry frying pan (no oil), and cook over medium heat for about 1 minute, until they are lightly toasted and aromatic. Using a mortar and pestle, lightly crush the seeds, and combine with the oils and garlic.
2. Season the lamb racks with salt and pepper. Rub the marinade onto the meat, and refrigerate for about 45 minutes. Take out of the fridge and stand at room temperature for about 15 minutes, to take the chill off the meat. Preheat the oven to 200°C (or 180°C fan-forced).
3. Place the lamb into a roasting pan, and cook for 20–25 minutes for medium result, or cook to your liking.
4. Take from the oven, cover loosely with foil and rest the meat for 10 minutes before serving with the steamed vegetables tossed in butter and parsley.
Note: ‘Frenched’ mean the bones have been scraped clean – the butcher will do this for you – and it makes a nice presentation.
DARREN LOCKYER
RETIRED – BRISBANE BRONCOS
Baked whole fish (Asian-style)
Serves 6
1.5kg whole fish, such as snapper, cleaned and scaled
1/3 cup soy sauce
3cm piece ginger, thinly sliced
1 red chilli, deseeded and thinly sliced
2 green shallots, thinly sliced diagonally
2 tbsp vegetable oil
2 tsp sesame seeds, toasted
steamed rice, to serve
1. Preheat the oven to 190°C (170°C fan-forced). Lay a large sheet of oiled foil onto a baking tray, and place the fish onto it.
2. Fill the cavity with half the soy sauce, ginger, chilli and shallots. Drizzle oil and the remaining soy sauce over the fish. Sprinkle with the remaining ginger, chilli and shallots. Fold the foil over the fish and seal the edges to enclose.
3. Bake for 25 minutes, until the flesh flakes easily when tested with a fork. Sprinkle with sesame seeds, and serve the fish with the rice to soak up the juices.
DARREN LOCKYER
‘I like to go down the coast and fish for whiting off the beach and in the estuaries. Seafood is a favourite food of Loren’s and mine. We cook it regularly and like to enjoy it with a glass of wine.
LUKE CAPEWELL
BRISBANE BRONCOS
Fettuccine boscaiola
Serves 4
2 tsp olive oil
150g bacon rashers, sliced into thin strips
100g button mushrooms, halved
2 garlic cloves, finely sliced
600ml cream
2 tsp chopped chives
¼ cup shredded basil
¼ cup chopped flat-leaf parsley
400g fettuccine
finely grated parmesan, to serve
1. Heat the oil in a deep non-stick frying pan. Add the bacon and cook over medium heat for about 4 minutes, until brown. Add the mushrooms and garlic, and cook for about 3 minutes, until soft.
2. Stir in the cream and herbs and bring to the boil. Reduce the heat and simmer for about 10 minutes, until reduced and thickened slightly. Season to taste.
3. Meanwhile, cook the fettuccine in a large pan of salted boiling water, according to packet directions, until al dente. Drain well, and serve tossed with the boscaiola sauce, with parmesan on the side.
COLIN BEST
CRONULLA SHARKS
Beef fajitas
Serves 4
600g rump steak
2 tbsp orange juice
2 tbsp pineapple juice
2 tsp soy sauce
1 red capsicum, sliced lengthways
1 green capsicum, sliced lengthways
1 large onion, halved and sliced lengthways
2 cups shredded iceberg lettuce
1 cup grated tasty cheese
½ cup sour cream
1 cup tomato salsa
8 flour tortillas, warmed
1. Place the steak into a shallow glass or ceramic dish. Drizzle with the combined juices and soy sauce, and turn to coat. Cover and refrigerate for 1 hour. Take from the fridge 15 minutes before cooking.
2. Preheat a char-grill or BBQ grill plate over high heat. Cook the steak for 2 minutes each side, until well browned. Set aside to rest for 5 minutes. Reduce heat to medium-high.
3. Cook the capsicum and onion on the grill for 5 minutes, turning occasionally, until tender and lightly browned. Slice the steak thinly across the grain.
4. Arrange the steak, cooked vegetables, lettuce, cheese, sour cream and salsa on separate plates or bowls. Serve with the tortillas so everyone can assemble their own fajitas.
Tip: For an even healthier version, I use grass-fed beef. It’s naturally leaner than grain-fed beef.
DALLAS JOHNSON
NORTH QUEENSLAND COWBOYS
Slow-cooked beef ragu with pappardelle
Serves 4
1 tbsp olive oil
750g chuck steak, cut into 1.5cm cubes
1 onion, finely chopped
2 garlic cloves, crushed
400g can diced tomatoes
1 cup beef stock
½ tsp dried oregano
1 bay leaf
2 tbsp tomato paste
400g pappardelle
2 tbsp chopped parsley
1. Heat half the oil in a large saucepan. Cook the meat over high heat in 3 batches until browned; set aside. Reduce the heat to medium and heat the remaining oil. Add the onion and cook over medium heat for about 5 minutes, until soft and golden. Stir in the garlic, and cook, stirring, for 1 minute.
2. Add the tomatoes, stock, oregano, bay leaf, tomato paste and browned meat to the pan. Bring just to the boil, then reduce the heat to low and cook, covered, for 1 hour.
3. Remove the lid and increase the heat slightly so the mixture stays at a simmer. Cook for a further 30–40 minutes, stirring occasionally to prevent the mixture catching on the bottom, until the sauce has reduced and thickened, and the meat is very tender. Season to taste.
4. Cook the pappardelle in a large pan of salted boiling water, according to packet directions, until al dente. Drain, and divide among warmed serving bowls. Top with the ragu, and sprinkle with parsley.
KEVIN GORDON
GOLD COAST TITANS
Tuna pasta bake
Serves 4
300g macaroni
40g butter
2 green shallots, finely sliced
2 tbsp plain flour
2 cups reduced-fat milk
1 cup reduced-fat tasty cheese
1 cup frozen peas
80g baby spinach leaves
425g can tuna, drained and flaked
1. Preheat the oven to 200°C (180°C fan-forced), and lightly grease an 8-cup capacity ovenproof dish. Cook the macaroni in a large pan of salted boiling water, according to packet directions, until al dente.
2. Meanwhile, melt the butter in a saucepan. Add the shallots and cook for 1–2 minutes, until soft. Add the flour and cook, stirring, for 1 minute. Add the milk a little at a time, stirring until smooth between each addition. Cook, stirring, until the sauce boils and thickens. Stir in half the cheese.
3. Drain the pasta, and combine with the sauce and remaining ingredients. Transfer to the prepared dish, and sprinkle the top with the remaining cheese. Bake for 15–20 minutes, until the cheese has melted and the top is lightly golden.
DOMINIQUE PEYROUX
GOLD COAST TITANS
Chop suey (Samoan-style)
Serves 4
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
3 tsp grated fresh ginger
500g chopped pork, beef or chicken
1 cup beef or chicken stock
2 tbsp soy sauce
150g mung bean vermicelli (cellophane noodles)
2 cups frozen mixed vegetables
steamed rice, to serve
1. Heat the oil in a large saucepan. Add the onion, garlic and ginger and cook over medium-low heat for 5 minutes, until soft. Stir in the meat, and cook for about 5 minutes, until lightly browned.
2. Add the stock and soy sauce, and bring to a simmer. Cook, covered, for 10 minutes, until cooked through. Meanwhile, place the noodles into a large heatproof bowl and cover with hot water. Stand for 5 minutes, until soft.
3. Drain the noodles and use kitchen scissors to snip into shorter lengths. Add to the pan along with the vegetables, and stir to combine. Simmer over low heat until the vegetables are heated through. Serve with rice.
‘Chop suey was the first solid food I ate as a baby, and my grandma always made the best. Now I cook it for all my family and friends.’
BEN ROSS
CRONULLA SHARKS
Lasagne
Serves 6–8
spray of olive oil
1kg lean beef mince
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon Moroccan spice mix
pinch of dried chilli flakes
2 x 400g cans diced tomatoes
½ cup (140g tub) tomato paste
250g pkt frozen spinach, thawed
500g fresh ricotta
salt and pepper
500g lasagne sheets
150g sweet potato, very finely sliced
1 cup grated mozzarella
1. Spray a large, deep non-stick frying pan with oil, and heat over medium heat. Add the beef, onion, garlic, Moroccan spice and chilli flakes. Cook for about 5 minutes, breaking up any lumps of mince with a wooden spoon as it cooks, until browned. Stir in the tomatoes and tomato paste, and bring to the boil. Reduce the heat and simmer for 10 minutes. Set aside to cool.
2. Squeeze as much water as you can from the spinach. Spread out the spinach, and finely chop. Combine the ricotta and spinach, and season with salt and pepper.
3. Arrange one quarter of the lasagne sheets over the base of a 26cm x 20cm lasagne dish, and spread half the mince mixture over. Add another layer of lasagne sheets, and spread the ricotta mixture evenly over. Arrange a single layer of sweet potato on the ricotta.
4. Add another layer of pasta sheets, and spread the remaining mince mixture over. Top with the remaining pasta sheets, and sprinkle with the mozzarella. Preheat the oven to 180°C (160°C fan-forced). Stand the lasagne for 20 minutes before cooking, so the pasta sheets begin to absorb the liquid.
5. Stand the dish on an oven tray, and cover with oiled foil. Bake for 30 minutes, then uncover and cook a further 15 minutes, until golden brown, bubbling, and the pasta is tender.
BEN ROSS
‘My lasagne is an easy, healthy meal that requires minimal time and effort to taste so good. It’s a great option after a hard training session. My secret ingredient is sweet potato.’
TRAVIS BURNS
PENRITH PANTHERS
Beef stroganoff
Serves 4
1/3 cup plain flour
500g sirloin steak, finely sliced across the grain
1 tbsp vegetable oil
2 tbsp butter
200g button mushrooms, thinly sliced
1 small onion, chopped
1 garlic clove, crushed
1 tbsp tomato paste
1¼ cups beef stock
1 cup sour cream
300g tagliatelle
chopped parsley, to serve
1. Season 1 tablespoon of the flour with salt, and toss with the meat. Heat the oil in a large frying pan. Cook the meat over medium-high heat in 3 batches, until well browned. Set aside.
2. Reduce the heat to medium and melt the butter in the pan. Add the mushrooms, onion and garlic, and cook for about 5 minutes, until soft. Sprinkle the remaining flour over, and add the tomato paste. Cook, stirring, for 1 minute. Add the stock a little at a time, stirring well between each addition. (Make sure there aren’t any lumps of flour.)
3. Bring to a simmer and cook for 1 minute, then stir in the sour cream. Return the meat to the pan, and heat through.
4. Meanwhile, cook the tagliatelle in a large pan of salted boiling water, according to packet directions, until al dente. Serve with the beef stroganoff, sprinkled with parsley.
TOM LEAROYD-LAHRS
CANBERRA RAIDERS
Seafood linguine
Serves 4
500g linguine
30g butter
3 green shallots, finely sliced
2 garlic cloves, crushed
300g prawns, peeled and deveined, tails off
200g calamari, cut into small squares, scored underneath
200g baby octopus, cleaned
8 scallops
300ml cream
2 tsp finely grated lemon rind
1 tbsp chopped flat-leaf parsley to serve
1. Cook the linguine in a large pan of salted boiling water, according to packet directions, until al dente.
2. Meanwhile, melt the butter in a large, deep frying pan. Add the shallots and garlic, and cook over medium heat for 1–2 minutes, until soft. Add the seafood and cook, tossing occasionally, until it changes colour and is cooked through.
3. Stir in the cream and grated lemon rind, and cook until heated through. Drain the linguine and add to the pan. Toss to combine. Season to taste, and serve sprinkled with parsley.
BRENT TATE
NORTH QUEENSLAND COWBOYS
Paella
Serves 4
1 tbsp olive oil
1 chorizo sausage, sliced
400g chicken thigh fillets, cut into 4cm pieces
1 onion, chopped
1 red capsicum, chopped
2 garlic cloves, crushed
3 cups chicken stock
good pinch of saffron threads
1½ cups medium grain rice
1 cup frozen peas
8 large green prawns, peeled and deveined, tails on
12 small black mussels, scrubbed and debearded
¼ cup flat-leaf parsley, chopped
1. Heat the oil in a large frying pan. Cook the chorizo over medium heat for 3–4 minutes, until lightly browned. Lift out with a slotted spoon and set aside. Add the chicken and cook for 3–4 minutes, until golden brown. Remove from the pan and set aside.
2. Add the onion and capsicum to the pan, and cook for about 5 minutes, until soft. Add the garlic and cook, stirring, for 1 minute. Combine the stock and saffron, and stand for 1 minute, to soak. Add the rice to the pan and cook, stirring, for 1 minute.
3. Return the chorizo and chicken to the pan, and stir to combine. Stir in the stock. Cover and bring to the boil, then reduce the heat and simmer for 20–25 minutes, until the rice has absorbed almost all the stock.
4. Add the peas and seafood, cover and cook for a further 5–8 minutes until the seafood is cooked through. Sprinkle with parsley and serve.
NATHAN MERRITT
SOUTH SYDNEY RABBITOHS
Veal parmigiana
Serves 4
4 thin veal steaks (about 125g each)
1/3 cup plain flour
1 cup packaged breadcrumbs
½ cup grated parmesan
3 eggs
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
400g can diced tomatoes
salt and pepper
vegetable oil, to shallow fry
¾ cup grated mozarella
salad, to serve
1. Use a rolling pin to beat out each piece of veal so that they are evenly about 5mm thick. Spread the flour onto a plate, and combine the breadcrumbs and parmesan. Lightly beat the eggs in a shallow bowl.
2. Coat each veal steak in flour and shake off the excess. Dip into the egg and then into the breadcrumb mixture. Use your hands to press the mixture on gently. Put onto a large plate in a single layer and refrigerate for 30 minutes.
3. Meanwhile, heat the olive oil in a saucepan. Cook the onion over medium heat for about 5 minutes, until soft. Add the garlic and cook for 1 more minute. Add the tomatoes, bring to a simmer and cook for 5 minutes. Season with salt, pepper and a pinch of sugar to taste.
4. Heat about 1cm of oil in a large frying pan over medium heat. Cook the veal in batches for about 2–3 minutes each side, until they are golden brown. Drain on paper towels.
5. Arrange the veal on a baking tray. Spoon the sauce onto them, and sprinkle with mozzarella. Place under a hot grill to melt the cheese. Serve with salad.
KIERAN FORAN
MANLY SEA EAGLES
Asian-style steamed blue eye cod
Serves 4
½ cup soy sauce
2 tsp sesame oil
½ tsp caster sugar
4 x 180g pieces blue eye fillet
5cm piece fresh ginger, peeled and cut into julienne
2 green shallots, finely sliced
¼ cup vegetable oil
1. Combine the soy sauce, sesame oil and caster sugar in a shallow dish, stirring to dissolve the sugar. Place the fish, skin-side-down, into the marinade and stand for 5 minutes.
2. Line a large bamboo steamer tray with a sheet of non-stick baking paper. Place the fish onto the paper and sprinkle with ginger and shallot. Cover with a lid. Place over a pan or wok of simmering water and steam for 12 minutes, until the flesh is opaque and flakes easily when tested with a fork.
3. Arrange the fish on a serving platter. Heat the vegetable oil in a small saucepan until hot. Pour over the fish and serve immediately.
Note: You can use any firm fish, such as barramundi, ling or salmon.
ROBBIE KEARNS
RETIRED – MELBOURNE STORM
Bolognaise pasta bake
Serves 6
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
500g pork and veal mince
400g can diced tomatoes
1 cup chicken stock
1 tsp dried oregano
1 tsp dried basil
2 tbsp tomato paste
300g penne
1 tbsp butter
1 tbsp plain flour
1½ cups milk
1 cup grated tasty cheese
2 tbsp grated parmesan
green salad, to serve
1. Preheat the oven to 200°C (190°C fan-forced). Heat the oil in a large, deep frying pan, and cook the onion over medium heat for 5 minutes, until soft. Add the garlic and cook, stirring, for 1 minute. Add the mince and increase the heat to medium-high. Cook for about 5 minutes, breaking up any lumps with a wooden spoon as it cooks, until browned.
2. Add the tomatoes, stock, herbs and tomato paste. Cook over medium heat for 8 minutes, stirring occasionally, until reduced and thickened. Cook the penne in a large pan of salted boiling water, according to packet directions, until al dente. Drain into a colander, and rinse the pasta under cold running water. Drain well.
3. Melt the butter in a small saucepan. Add the flour and cook, stirring, for 1 minute. Add the milk a little at a time, stirring until smooth between each addition. Cook, stirring, until the sauce boils and thickens. Stir in half the tasty cheese. Combine the pasta and cheese sauce.
4. Spread the meat sauce into the base of an 8-cup capacity ovenproof dish. Top with the pasta mixture. Sprinkle the remaining tasty cheese and the parmesan over. Bake for 25 minutes, or until golden brown on top. Serve with a green salad.
MATT BALLIN
MANLY SEA EAGLES
Chicken and veg stir-fry
Serves 4
1 tbsp vegetable or peanut oil
500g chicken thigh fillets, chopped
1 onion, halved and sliced
2 garlic cloves, crushed
2 tsp grated ginger
1 small head broccoli, cut into small florets
1 carrot, thinly sliced diagonally
1 red capsicum, cut into thin strips
100g snow peas, topped
2 tbsp soy sauce
prepared hokkien noodles, to serve
1. Heat half the oil in a wok or large, deep frying pan, and stir-fry the chicken over high heat in two batches until well browned. Set aside.
2. Reduce the heat to medium-high and add the remaining oil to the wok. Add the onion, garlic and ginger, and stir-fry for 1 minute. Add the broccoli and carrot, and stir-fry for 2 minutes. Then add the capsicum and snow peas and stir-fry for another 2 minutes. The vegetables should be tender but still a bit crisp.
3. Return the chicken to the wok and sprinkle the soy sauce over. Stir-fry for 1–2 minutes, until well combined and heated through. Serve with the hokkien noodles.
‘This is my favourite meal to cook for the family. My wife, Shannan, always reminds me not to forget the snow peas!’
EXTRA TIME
DARIUS BOYD
NEWCASTLE KNIGHTS
Pavlova
Serves 8
6 egg whites
11/3 cups caster sugar
3 tsp cornflour
1 tsp vanilla essence
1 tsp white vinegar
200ml pure cream, whipped
fresh fruit in season
1. Preheat the oven to 180°C (160°C fan-forced). Use a dark pencil to draw a 24cm-diameter circle on a sheet of non-stick baking paper. Lightly oil a large baking tray, and place the paper onto it, pencil-side-down.
2. Use electric beaters to beat the egg whites in a large bowl until soft peaks form. Add the sugar 1 tablespoon at a time, beating well between each addition, until the sugar has dissolved and the mixture is thick and white. Add the cornflour with the last tablespoon of sugar. Fold through the vanilla and vinegar.
3. Spread the meringue onto the tray, using the circle as a guide. Smooth the surface, and make the edge slightly higher, dipping a little in the centre. Reduce the oven to 100°C (180°C fan-forced) as soon as you put the pavlova in. Bake for 2 hours, or until dry and crisp. Turn off the heat, prop the door open and leave to cool completely in the oven.
4. Carefully transfer the pavlova to a serving plate. Spread with the cream and top with your favourite fresh fruit.
‘I love making pavlova. It’s my favourite dessert but it only comes out on special occasions.’
JASON RYLES
MELBOURNE STORM
Anzac biscuits
Makes about 22
1 cup plain flour
2/3 cup caster sugar
1 cup rolled oats
1 cup desiccated coconut
125g butter, chopped
¼ cup golden syrup
1 tbsp boiling water
½ tsp bicarb soda
1. Preheat the oven to 180°C (160°C fan-forced). Line two large baking trays with non-stick baking paper. Combine the dry ingredients in a large mixing bowl, and make a well in the centre.
2. Place the butter and golden syrup into a small saucepan over medium-low heat. Cook until the butter has melted. Add the water and bicarb, and stir to combine.
3. Add the butter mixture to the dry ingredients, and stir until evenly moistened. Roll level tablespoons of the mixture into balls, and place onto the trays. Flatten slightly.
4. Bake for 10 minutes, until lightly browned underneath. Cool on the trays for 10 minutes, then transfer to a wire rack to cool completely.
ANDREW FIFITA
CRONULLA SHARKS
Mars bar cheesecake
Serves 8
150g Choc Ripple biscuits
60g butter, melted
2 tbsp cold water
2½ tsp gelatine
2 x 250g pkts cream cheese, at room temperature, chopped
¾ cup caster sugar
1 tsp vanilla extract
300ml thickened cream
4 Mars bars, chopped
chocolate shavings, to decorate
1. Lightly grease a 20cm springform tin. Place a large square of non-stick baking paper over the base, and clip the sides of the tin on, allowing the paper to stick out around the bottom. (This makes it easy to get the cheesecake off the base and paper.)
2. Break up the biscuits and place into a food processor. Process until finely chopped, then add the butter and process until combined. Tip into the tin, and press evenly over the base of the tin. Put into the fridge while you make the filling.
3. Put the cold water into a small bowl, and sprinkle the gelatine over. Leave for a couple of minutes for the gelatine to soften, then put the bowl in a pan of hot water (enough to come about halfway up the side of the bowl). Whisk with a fork to dissolve the gelatine. Set aside to cool slightly.
4. Using electric beaters, beat the cream cheese, caster sugar and vanilla until smooth and creamy. Add the cream and the gelatine mixture, and beat briefly to combine. Fold in the chopped Mars bars. Pour into the tin, and refrigerate for about 4 hours, until firm. Decorate with chocolate shavings.
Note: To make chocolate shavings, run a vegetable peeler down the long side of a block of chocolate.
MARK GASNIER
RETIRED – ST GEORGE ILLAWARRA DRAGONS
Banana tart
Serves 4–6
50g butter, chopped
1/3 cup brown sugar
¼ cup cream
¼ tsp ground cinnamon
2 medium bananas, sliced diagonally
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
thick cream, to serve
1. Preheat the oven to 240°C (220°C fan-forced). Combine the butter, sugar, cream and cinnamon in a small saucepan and stir over medium heat until the sugar has dissolved and the mixture is smooth. Bring to the boil and cook for about 3 minutes, until thickened slightly.
2. Pour the caramel sauce into a 20cm (base measurement) round pie dish or shallow baking dish. Arrange the banana slices in a single layer over the sauce. Trim the pastry corners so the sheet is round, and lay the pastry over the bananas, tucking the edges in around them. Brush the pastry with egg.
3. Bake for 15 minutes, until golden brown. Stand for 5 minutes, then carefully invert onto a serving plate. Cut into wedges and serve with thick cream.
KURT GIDLEY
NEWCASTLE KNIGHTS
Chocolate fondue with strawberries
Serves 6–8
300g dark chocolate, broken into small pieces
300ml cream
1 tablespoon liqueur (see note), optional
500g strawberries
1. Place the chocolate into a heatproof bowl. Heat the cream in a small saucepan until it reaches boiling point, then pour over the chocolate. Stand for a few minutes, until chocolate begins to soften, then use a metal spoon to stir until smooth.
2. Stir in liqueur, if using. Transfer to a serving bowl, and serve with strawberries for dipping.
Note: You can add Grand Marnier, Cointreau, Kahlua, Bailey’s – anything you like.
BRETT KIMMORLEY
RETIRED – CANTERBURY-BANKSTOWN BULLDOGS
Sticky date and chocolate pudding
Serves 6–8
1¼ cups pitted dates, chopped
1 cup water
1 tsp bicarb soda
100g butter, chopped
½ cup brown sugar
2 eggs
1 tsp vanilla essence
1½ cups self-raising flour
100g milk chocolate, chopped
vanilla ice cream, to serve
Caramel sauce
1 cup brown sugar
100g butter, chopped
½ cup cream
1 tsp vanilla essence
1. Preheat the oven to 180°C (160°C fan-forced). Grease a 20cm round cake tin, and line the base with non-stick baking paper. Combine the dates and water in a saucepan. Bring to the boil, then turn off the heat and stir in the bicarb. Set aside to cool to room temperature.
2. Use electric beaters to beat the butter and sugar until pale and creamy. Add the eggs one at a time, and beat well after adding. Beat in the essence. Use a spatula to fold in the date mixture, flour and chocolate.
3. Pour into the cake tin, and bake for 50 minutes, or until firm when gently touched in the centre. Leave in the tin for about 10 minutes, then turn out onto a plate.
4. To make the sauce, combine the sugar, butter and cream in a small saucepan and stir over medium heat until melted and smooth. Remove from the heat and stir in the essence.
5. Serve the pudding cut into wedges, with the caramel sauce drizzled over and a big scoop of vanilla ice cream.
BRETT KIMMORLEY
BRETT STEWART
MANLY SEA EAGLES
Choc Scotch delight
Makes 28
125g butter, chopped
250g milk chocolate, chopped
2 tbsp golden syrup
375g pkt Scotch Finger biscuits, roughly crushed
Topping
200g dark chocolate, chopped
1 tbsp vegetable oil
1. Grease a 26 x 16cm (base measurement) slice tin and line the base with non-stick baking paper, overhanging the two long sides. (Greasing stops the paper sliding around.)
2. Combine the butter and chocolate in a small saucepan and warm over low heat until starting to melt. Add the golden syrup and stir until melted and smooth. Add the crushed biscuits and fold through until evenly combined. Spread into the slice tin, and smooth the surface.
3. To make the chocolate topping, place the chocolate and oil into a heatproof bowl and place over a pan of simmering water. (Make sure the bottom of the bowl does not touch the water.) Heat gently until the chocolate starts to melt, then stir until smooth. Remove the bowl from the pan and pour the chocolate over the slice.
4. Refrigerate for about 30 minutes, until set. Lift out of the tin and cut into squares to serve.
BEN HORNBY
ST GEORGE ILLAWARRA DRAGONS
Crème brûlée
Serves 4
600ml thickened cream
1 tsp vanilla bean paste
6 egg yolks
¼ cup caster sugar
¼ cup caster sugar, extra
almond bread, to serve
1. Preheat the oven to 150°C (130°C fan-forced). Combine the cream and vanilla bean paste in a small saucepan and heat slowly until it just comes to the boil. Meanwhile, whisk the egg yolks and sugar together until pale and creamy.
2. Pour the hot cream slowly onto the egg yolks, whisking gently. Pour into four ¾-cup capacity ovenproof ramekins. Fold a tea towel and place into the base of a baking dish. Sit the ramekins on the tea towel, and add enough boiling water to the dish to come halfway up the sides of the ramekins.
3. Bake for 30–35 minutes, until just set, but still a bit wobbly. Remove the ramekins from the baking dish, and cool to room temperature, then refrigerate overnight or until firm and well chilled.
4. Just before serving, sprinkle the extra sugar evenly over the surface of the custards. Use a kitchen blowtorch to melt and caramelise the sugar, then leave for 5 minutes, to cool and harden. Serve with almond bread.
Note: If you don’t have a blowtorch, place the ramekins into a baking dish, and pack ice around them. Preheat your grill as hot as it will go, and caramelise the sugar under the grill.
KURT GIDLEY
NEWCASTLE KNIGHTS
Warm chocolate pots
Serves 6
100g unsalted butter, chopped
200g dark chocolate, chopped
3 eggs
½ cup caster sugar
1 tbsp plain flour
thick cream, to serve
1. Preheat the oven to 210°C (190°C fan-forced) and lightly grease six ½-cup capacity ovenproof ramekins.
2. Place the butter into a small saucepan and melt over a low heat. When it has started to melt, add the chocolate. When the chocolate starts to soften and the mixture is warm, remove from the heat and set aside for the chocolate to melt. Stir until smooth and cool slightly.
3. Combine the eggs, sugar and flour in a mixing bowl, and whisk until just combined. Gradually whisk the chocolate mixture into the egg mixture. Pour into the ramekins. Place onto a baking tray, and cook for 12–15 minutes, until cooked around the outside but soft in the centre. Serve with cream.
BEN IKIN
RETIRED – BRISBANE BRONCOS
Tiramisu
Serves 4
2 eggs, separated
1/3 cup caster sugar
250g mascarpone
1 cup strong black coffee, cooled
¼ cup liqueur (such as Frangelico or Marsala)
12 sponge fingers, halved
dark cocoa powder or grated dark chocolate, to serve
1. Use electric beaters to beat the egg yolks and sugar until pale and thick. Add the mascarpone and beat until combined. Use clean beaters to beat the egg whites to soft peaks. Fold into the mascarpone mixture.
2. Combine the coffee and liqueur in a shallow bowl. Dip one-third of the sponge finger pieces one at a time into the coffee, so they absorb it all the way through. Divide among four 1-cup capacity serving glasses. Spoon one-third of the mascarpone mixture into the glasses, and top with more soaked sponge fingers. Keep layering, finishing with mascarpone mixture. Refrigerate for at least 4 hours, or overnight.
3. To serve, dust the tops with cocoa powder, or sprinkle with chocolate.
DAVID WILLIAMS
MANLY SEA EAGLES
Mother Wolf’s apple pie
Serves 8
Pastry
1½ cups plain flour
¾ cup self-raising flour
1/3 cup cornflour
1/3 cup custard powder
185g cold butter, chopped
1 tbsp caster sugar
1 egg yolk
1 egg white, lightly beaten
extra caster sugar, for top
Filling
7 large Granny Smith apples
3 tbsp caster sugar
ground cinnamon
1 tsp finely grated lemon rind
½ cup water
2 tbsp apricot jam
custard, to serve
1. Sift the flours and custard powder into a bowl. Add the butter and use your fingertips to rub in until the mixture is crumbly. Stir in the sugar. Make a well in the centre, add the egg yolk and about 1/3 cup water. Mix to a firm dough. Gather the dough together, then divide into two portions, one slightly larger than the other. Press out each portion to a thick disc, and wrap in plastic. Refrigerate for 1 hour.
2. Meanwhile, to make the filling, peel, quarter and core the apples. Cut each quarter in half lengthwise. Put into a saucepan with the sugar, cinnamon, lemon rind and ½ cup water. Cover and bring to the boil, then cook for about 5 minutes or until the apples are almost tender but still holding their shape. Remove from the heat, drain and cool to room temperature.
3. Preheat the oven to 190ºC (170ºC fan-forced). Roll the larger piece of pastry out on a lightly floured surface to fit a 23cm (base measurement) pie dish. Line the dish with pastry, and spread the base of the pastry with the apricot jam. Fill with the cold apple mixture.
4. Roll out the remaining pastry to fit the top. Brush the edge of the bottom pastry with the egg white, and cover with the top pastry. Press the edges together firmly, trim and decorate. Brush the top with egg white and sprinkle with the extra sugar. Cut a few slits in the top pastry to allow steam to escape. Bake for 30 minutes, or until the pastry is golden brown. Serve with custard.
‘Nothing beats Mother Wolf’s cooking – once it touches your lips it’s sooo good. I like my apple pie served with a side of apple pie.’
BEN CREAGH
ST GEORGE ILLAWARRA DRAGONS
Banana cake with cream cheese icing
Serves 8–10
125g butter, at room temperature, chopped
½ cup caster sugar
2 eggs
1 tsp vanilla extract
1½ cups mashed ripe bananas
1 tsp bicarb soda
½ cup buttermilk
2 cups self-raising flour
Cream cheese icing
100g cream cheese, at room temperature, chopped
50g butter, at room temperature, chopped
1½ cups icing sugar, sifted
1 tablespoon lemon juice
1. Preheat the oven to 170°C (150°C fan-forced). Lightly grease a 20cm round cake tin, and line the base with non-stick baking paper.
2. Using electric beaters, beat the butter and sugar until light and creamy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and banana.
3. Dissolve the bicarb in the buttermilk. Add to the butter mixture, and sift the flour over. Fold together until just combined. Spoon into the prepared tin, and bake for 50–60 minutes, or until springy to a gentle touch in the centre. Leave in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
4. To make the icing, use electric beaters to beat the cream cheese and butter until smooth and creamy. Add the icing sugar a little at a time, beating after each addition, then add the lemon juice and beat to combine. Spread over the cooled cake before serving.
JASON KING
MANLY SEA EAGLES
Rocky road
Makes 24 pieces
400g good-quality milk chocolate, chopped
250g marshmallows, halved
2/3 cup shredded coconut
2/3 cup unsalted roasted peanuts, roughly chopped
1. Lightly grease a 26 x 16cm (base measurement) slice tin and line with non-stick baking paper, hanging over the two long sides.
2. Place the chocolate into a heatproof bowl, and stand over a saucepan of simmering water. Don’t let the bottom of the bowl touch the water. Heat for a few minutes, and when the chocolate has softened, stir with a metal spoon until smooth. Remove the bowl from the pan.
3. Combine the remaining ingredients in a mixing bowl. Pour the chocolate over, and, using a rubber spatula, mix until evenly combined and coated. Scrape into the prepared tin and spread out evenly. Place into the fridge for 20 minutes, to set.
4. Lift out of the tin, and cut into 24 pieces.
JARROD CROKER
CANBERRA RAIDERS
Berry muffins
Makes 12
2¼ cups self-raising flour
½ cup caster sugar
2/3 cup milk
2 eggs
100g butter, melted and cooled
1 tsp vanilla extract
150g fresh or frozen blueberries
60g cream cheese, cut into 12 small cubes
1½ tbsp blueberry jam
1. Preheat the oven to 190°C (170°C fan-forced). Lightly grease 12 large (½-cup capacity) muffin tins or line with paper cases.
2. Combine the flour and sugar in a mixing bowl, and make a well in the centre. Lightly whisk the milk, eggs, butter and vanilla in a jug. Pour into the dry ingredients, then add the blueberries and fold together until just combined.
3. Divide half the mixture between the muffin tins. Place a cream cheese cube and ½ teaspoon blueberry jam into the centre of each, then top with the remaining mixture. Bake for 20 minutes, until springy to a gentle touch. Stand in the tin for 5 minutes, then run a knife around and lift out. Cool slightly on a wire rack, and serve warm.
JACK BOSDEN
SYDNEY ROOSTERS
Mini pear tarte tatin
Makes 12
2 tbsp caster sugar
30g butter
2 small pears (Corella pears if you can get them)
1½ sheets frozen puff pastry, thawed
thick cream, to serve
1. Preheat the oven to 200°C (180°C fan-forced). Lightly grease 12 shallow patty tins.
2. Combine the sugar and butter in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Divide the mixture between the patty tins. Peel, halve and core the pears. Cut into thin slices, small enough to fit into the tins.
3. Place 2 layers of pear into the tin. Use a 7cm cutter to cut rounds from the puff pastry. Place over the pear, tucking the edges in slightly. Bake for 15 minutes, until the pastry is puffed and golden. Stand for 5 minutes, then use a small knife to gently loosen the tarts. Place a tray over the tin, and quickly invert so they come out pastry-side-down. (You may need to tap the tin to get them to release.)
4. Top each with a small dollop of thick cream, and serve.
SHAUN KENNY-DOWALL
SYDNEY ROOSTERS
Trifle
Serves 8
85g packet raspberry jelly
1½ cups orange juice
250g packet sponge fingers
400g can sliced peaches, drained
1½ cups thick custard
150ml cream, whipped
1 cup fresh raspberries
grated chocolate, to decorate
1. Make the jelly according to packet instructions, and pour into a 26 x 16cm slice tin. Refrigerate for 2 hours, or until set.
2. Pour the juice into a shallow bowl. Dip one-third of the sponge fingers into the juice one at a time, and place into the base of a 10-cup capacity glass dish. Chop up the jelly and arrange over the sponge. Add another layer of soaked sponge fingers and top with peach slices. Add another layer of soaked sponge fingers and pour in the custard.
3. Refrigerate for about 3 hours, to give the flavours time to mingle. Just before serving, top with the whipped cream, fresh raspberries and grated chocolate.
Note: You can make your own custard from scratch or using custard powder, or buy prepared custard. Also if peaches are in season feel free to use fresh ones!
SHAUN KENNY-DOWALL
‘My mum makes the best trifle. It’s always been my favourite dessert since it’s only made on special family occasions. I think I could drink a whole litre of custard!’
ANTHONY QUINN
MELBOURNE STORM
Easy chocolate cake
Serves 8–10
1 cup self-raising flour
2 tbsp cocoa powder
1 cup caster sugar
2 eggs
90g melted butter
½ cup milk
Icing
1 cup icing sugar
2 tbsp cocoa powder
1 tbsp soft butter
1 tbsp boiling water
1. Preheat the oven to 180°C (160°C fan-forced). Grease a 20 cm round cake tin and line the base with baking paper.
2. Sift the flour and cocoa powder into a mixing bowl. Add the remaining ingredients and use electric beaters to beat just until evenly combined and smooth. Pour into the prepared tin.
3. Bake for 55–60 minutes, until springy to a gentle touch in the middle. Stand in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
4. To make the icing, sift the icing sugar and cocoa powder into a bowl. Add the soft butter at one side, and pour the boiling water onto it to melt it. Stir until smooth. Spread over the top of the cooled cake, and leave for 20 minutes, until set.
JOEL EDWARDS
NEWCASTLE KNIGHTS
Pumpkin pie
Serves 8
2 cups plain flour
150g butter, chopped
4 tbsp iced water
1½ cups cooked mashed pumpkin, cooled
2 eggs
1 cup brown sugar
½ cup cream
1 tsp mixed spice
thick cream, to serve
1. Combine the flour and butter in a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the water and mix with a knife until evenly moistened. Gather the dough together, and roll out on a piece of non-stick baking paper large enough to fit a 23cm pie dish. Ease into the dish and refrigerate for 30 minutes. Preheat the oven to 180°C (160°C fan-forced).
2. Line the pastry shell with a sheet of non-stick baking paper and fill with dry rice or beans. Bake for 15 minutes, then remove the paper and rice or beans and cook for a further 10 minutes. Remove from the oven and allow to cool.
3. Combine the pumpkin, eggs, sugar, cream and mixed spice in a large bowl. Pour into the pie shell, and cook for 1 hour, until just set. Serve just warm or at room temperature, with cream.
‘My favourite dessert – no questions asked – is pie! My nan makes the best pies, and we always enjoy them over family catch-ups.’
SAM WILLIAMS
CANBERRA RAIDERS
Red velvet cupcakes
Makes 18
125g butter, at room temperature, chopped
1 cup caster sugar
2 eggs
2 tsp vanilla extract
3 tsp red food colouring paste or gel (see note)
1½ cups plain flour
¼ cup cocoa powder
2 tsp baking powder
½ tsp bicarb soda
¾ cup buttermilk
Icing
250g cream cheese, at room temperature, chopped
1½ cups icing sugar, sifted
1 tsp lemon juice
1. Preheat the oven to 170°C (150°C fan-forced) and line 18 medium (1/3-cup capacity) muffin tins with paper cases. Using electric beaters, beat the butter and sugar until creamy. Add the eggs one at a time, and beat well after each addition. Add the vanilla and food colouring, and beat until combined.
2. Sift the dry ingredients over the butter mixture, and add the buttermilk. Fold together until combined. Spoon into the paper cases, and bake for 20 minutes, until springy to a light touch. Cool on a wire rack.
3. To make the icing, use electric beaters to beat the cream cheese until smooth. Add the icing sugar a little at a time, beating after each addition, then add the lemon juice and beat until combined. Spread over the cooled cupcakes.
Note: You will need to buy food colouring paste or gel from a specialty food shop or cake decorating supplier. It gives a much stronger colour than supermarket food colouring.
SCOTT ANDERSON
BRISBANE BRONCOS
Chocolate brownies
Makes 16
250g butter, chopped
250g dark eating chocolate, chopped
1 cup brown sugar
3 eggs, lightly beaten
1 tsp vanilla essence
¾ cup plain flour
¼ cup self-raising flour
1. Preheat the oven to 170°C (150°C fan-forced). Grease a 24cm x 16cm (base measurement) slice tin and line with non-stick baking paper, hanging over the two long sides.
2. Place the butter into a large saucepan and melt over low heat. When it has started to melt, add the chocolate. When the chocolate starts to soften and the mixture is warm, remove from the heat and set aside for the chocolate to melt. Stir until smooth and cool slightly.
3. Stir the sugar, eggs and vanilla into the chocolate mixture, then fold in the sifted flours. Pour into the prepared tin, and bake for 30 minutes. Cool to room temperature, then refrigerate until firm. Lift out of the tin, and cut into squares to serve.
Note: A fun way to serve these is to cut them a little smaller, and thread them onto skewers with marshmallows and strawberries. The kids will love them!
MATT COOPER
ST GEORGE ILLAWARRA DRAGONS
Blueberry and white chocolate mousse
Serves 6
250g white eating chocolate, chopped
3 eggs, separated
300ml thickened cream, whipped
300g fresh blueberries
1. Place the chocolate into a heatproof bowl. Place over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Heat for about 3 minutes, stirring occasionally with a metal spoon, until softened. Remove from the heat and stir until smooth. Cool slightly, then add the egg yolks to the chocolate, and stir until smooth.
2. Fold the cream through the chocolate mixture. Use clean beaters to beat the egg whites until soft peaks form, and fold through, taking care not to lose the volume from the egg whites. Fold in most of the blueberries (keeping some for decoration).
3. Divide among six ¾-cup capacity glasses. Cover with plastic wrap and refrigerate for 3 hours, until thickened and chilled. Top with reserved blueberries.
MATT KING
SOUTH SYDNEY RABBITOHS
Baked lemon cheesecake
Serves 8–10
Base
250g Granita biscuits
150g butter, melted
Filling
500g cream cheese, at room temperature, chopped
2/3 cup caster sugar
1 tbsp finely grated lemon rind
3 eggs
¼ cup lemon juice
Topping
2 cups caster sugar
1 cup water
1 lemon, thinly sliced
1. Preheat the oven to 160°C (140°C fan-forced). Lightly grease a 20cm springform tin. Place a large square of non-stick baking paper over the base, and clip the sides of the tin on, allowing the paper to stick out around the bottom. (This makes it easy to get the cheesecake off the base and paper.)
2. Break up the biscuits and place into a food processor. Process until finely chopped, then add the butter and process until combined. Tip into the tin, and press evenly over the base and sides of the tin. Put into the fridge while you make the filling.
3. Using electric beaters, beat the cream cheese, caster sugar and lemon rind until smooth and creamy. Add the eggs one at a time, beating well after each addition. Add the lemon juice and beat briefly to combine. Pour into the tin, and bake for 50–60 minutes, until set but still a little bit wobbly in the middle. Prop the oven door open and leave to cool in the oven (to prevent cracking), then refrigerate for about 4 hours or until firm and well chilled.
4. For the topping, combine the sugar and water in a medium saucepan. Stir over low heat without boiling until the sugar has dissolved. Add the lemon slices, and bring to the boil over medium heat. Reduce the heat slightly and simmer for 10 minutes. Cool.
5. Arrange the candied lemon slices on the cheesecake, and drizzle with a little of the syrup.
TIM GRANT
PENRITH PANTHERS
Caramel mud cake
Serves 8
200g butter, chopped
1 cup brown sugar
¾ cup water
180g white chocolate, chopped
2 tsp vanilla essence
1 cup self-raising flour
1 cup plain flour
2 eggs, lightly beaten
White chocolate topping
¼ cup cream
200g white cooking chocolate, chopped
1. Preheat the oven to 160°C (140°C fan-forced). Grease a 20cm square or round cake tin and line the base with non-stick baking paper.
2. Combine the butter, sugar, water and chocolate in a large saucepan and heat over medium-low heat, stirring occasionally, until melted and smooth. Stir in the vanilla, and leave to cool slightly.
3. Sift the flours over the mixture and add the egg. Gently stir together until evenly combined. Pour into the tin, and bake for 45–50 minutes, until firm to a gentle touch in the centre. Leave in the tin to cool for about half an hour, then turn out onto a wire rack to cool completely.
4. To make the topping, combine the cream and chocolate in a microwave-safe bowl and microwave at 50% power for 30 seconds. Stir, then microwave again for 30 seconds, and stir again until smooth. Cool for about 20 minutes, stirring occasionally to release the heat, until thick enough to spread onto the cake.
‘It’s my favourite guilty pleasure – and it has to be stacked high with ice cream.’